Spaghetti Squash With Gingered Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *sent, Serves 2, Spaghetti s | 2 | Servings | ||
INGREDIENTS
| 1 | Shallot, minced | |
| 1 | Piece, 1 inch gingerroot | |
| or less | ||
| 2 | t | Unsalted butter, or olive |
| oil | ||
| 1 | lb | Canned tomatoes, chopped and |
| drained or fresh tomato | ||
| concasse | ||
| 1/4 | t | Nutmeg |
| 1 | pn | Sugar |
| Salt and pepper | ||
| 1 1/4 | lb | Spaghetti squash, cored and |
| cooked strains separated |
INSTRUCTIONS
While squash is cooking, saute the shallot and gingerroot in the butter in a small skillet for 5 minutes. Add tomatoes to ginger. Add sugar, nutmeg, salt and pepper. Simmer for 20 minutes. Serve over strands of spaghetti squash. each 185 cals, 6g fat (26%) Note: From 25 to 30% of the squash is refuse Bennet, Bev (1985). Two's Company, A Cookbook for Couples. New York: Barrons. >Mc mailing from kitpath@earthlink.net 4/22/99 TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill. Recipe by: Bev Bennet in Two's Company (1985) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 22, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 1395.2mg
Potassium: 2005.5mg
Carbohydrates: 86.6g
Fiber: 9.3g
Sugar: 30.5g
Protein: 11g